Tipsy spiral pasta with feta and basil

Ingredients for 4 servings:

• 400 g spiral noodles
• 1 small shallot(s)
• 1 small garlic clove(s)
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 2 cl Doppelkorn
• 200 ml whipped cream
• 1 tsp, heaped pepper, red
• salt and pepper
• 100 g feta cheese
• 40 g butter
• 50 g Parmesan, freshly grated
• 4 sprig(s) basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the spiral pasta according to the instructions until al dente. Finely chop the shallot and garlic. Heat the oil in a large pan and sauté both over medium heat until translucent. Add the tomato paste and cook for about 5 minutes, stirring occasionally, until the paste turns brick red and begins to caramelize. Add the Doppelkorn, vodka, or cognac and reduce for 2 minutes, stirring constantly, to allow the alcohol to evaporate. Add the cream, the red pepper crushed in a mortar and pestle, and the crumbled feta; mix well. Season with salt and pepper. Drain the spiral pasta, which is now al dente, reserving 1 cup of the pasta water. Add the spiral pasta to the sauce and stir with the butter and pasta water over low heat for about 2 minutes. Bring back to a boil briefly and season with salt and pepper. Serve sprinkled with basil and Parmesan.